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Pepper-Crusted Tuna Steaks

From Soap Opera Cafe, by Robin Mattson


2 fresh tuna steaks (6 ounces each), cut approximately ¾ inch thick
1 Tablespoon soy sauce
½ teaspoon coarsely ground black peppercorns

Light a hot fire in a barbecue grill or preheat a stovetop cast-iron grill pan. Coat the barbecue rack or grill pan with nonstick cooking spray.

Brush the tuna steaks with the soy sauce. Coat sparingly on both sides with the pepper, pressing it into the fish with your fingers to help it adhere.

Cook the tuna based on how you like it done. For rare, allow 4 to 5 minutes, turning the steaks once halfway through. Cook it 5 to 7 minutes for medium-rare; 8 to 10 minutes for well done.


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